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Claire Bury – Health and Food Safety, European Commission
Claire Bury is currently Deputy Director-General in DG Health and Food Safety with responsibility for food safety and sustainability.
Farm to Fork: More sustainable & healthier food
Claire Bury, Deputy Director-General for Health and Food Safety at the European Commission, walks us through the Farm to Fork strategy that concerns a transition to more sustainable & healthier food.
BlueInvest fund gives €45 million to food security projects
The BlueInvest fund today allocated the first of an available €75 million to two projects working against food insecurity - announcing the names at a BlueInvest Day event.
Research finds that multinational land deals harm local food security
A new study examines the agricultural impact of multinational land deals, which are found to be directly harmful to local food security and livelihoods.
UK Government to offer vouchers after food parcel failure
Footballer and child hunger campaigner Marcus Rashford highlighted ongoing food parcel failures, leading to yesterday's decision to revive the food voucher scheme.
Food insufficiency linked to depression and anxiety during pandemic
25% rise in food insufficiency during the COVID-19 pandemic linked to increased mental health issues, according to a new study.
Rural living can help the UK’s food security problem
In this article, Flogas, explores how living rurally can help the UK’s food security problem.
Fighting dementia with food amid the third UK lockdown
Philip Mayling, director of MKG Foods, explores how food can help care home residents suffering from dementia during the third UK lockdown.
National Institute of Food and Agriculture: Stimulating innovation in American agriculture
Open Access Government explores the work that the National Institute of Food and Agriculture (NIFA) is doing to sustain and advance U.S. agriculture.
Creating innovative value chains from non-food biomass feedstock
AFTER-BIOCHEM project aims at creating innovative and more sustainable value chains from renewable raw materials to multiple high added-value products at industrial scale.
Ruth Richardson – The Global Alliance for the Future of Food
Ruth Richardson, Executive Director, Global Alliance for the Future of Food – a strategic alliance of philanthropic foundations working together and with others to transform global food systems now and for future generations.
The future of food in light of the COVID-19 pandemic
Ruth Richardson, Executive Director, The Global Alliance for the Future of Food, shares her perspective on the future of food in light of the COVID-19 pandemic.
Bio-based smart packaging for enhanced preservation of food quality
The Biosmart project aims to reduce the food that is thrown away, developing biobased compostable or recyclable packaging, including sensors to monitor food shelf-life plus functional and barrier coatings, as Dr Amaya Igartua from Fundación TEKNIKER explains.
Charlotte Jacobsen – National Food Institute, Technical University of Denmark
Charlotte Jacobsen, Ph.D., is professor in Bioactives – Analysis and Application. She leads the Research group for Bioactives – Analysis and Applications at the National Food Institute, Technical University of Denmark.
Developing new solutions for better utilisation of seafood side-streams
Charlotte Jacobsen, Professor and Head of Research Group at the National Food Institute, Technical University of Denmark, explains how the WaSeaBi project will ensure sounder exploitation of aquatic resources.
Richard E. Goodman – University of Nebraska-Lincoln, Food Allergy Research and Resource Program
Dr. Richard E. Goodman earned his PhD in the Dairy Science Dept. of The Ohio State University in 1990.
Innovate UK give £47,000 to “food poverty map” project
A team at the University of Nottingham are working with OLIO to create a "food poverty map" via machine learning that could help local authorities target their food support.
Should the Early Years address food poverty?
June O’Sullivan MBE, CEO of London Early Years Foundation (LEYF), stresses the need for the Government to make the free school meal voucher scheme available to all children, including those below the age of five.
Child influencers promote unhealthy food on YouTube channels
Researchers at NYU School of Global Public Health and NYU Grossman School of Medicine have warned against the dangers of child influences promoting unhealthy food and drinks on their YouTube channels.
Food waste will be transformed into animal food under UKRI-back project
A new project backed with £5.9 million from UK Research and Innovation (UKRI) will convert food waste into animal food using insects and carbon-cutting technology.